Tag Archives: vintage recipe cards

Princess Party

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Crown Cake

Especially for little girls! If it’s an after-school party, they can bring their costumes and “dress-up” together. Count on their spending most of their time in front of the mirror!

Bake our lemon chiffon bake mix as directed on package. Trim top to make level; place top side up on serving plate.

Prepare our fluffy white frosting mix as directed on package; reserve 1/2 cup frosting. Frost cake with remaining frosting, using up and down strokes of spatula on side of cake and radiating strokes from center to edge of top.

Drop the reserved frosting by spoonfuls around top edge of cake, swirling each into a peak to resemble the point of a crown. Place silver dragées on each point of crown. Press more dragées and slices of colored gumdrops on cake.

A guessing game that’s fun for young ladies is Ladies in Waiting: Sit in a circle with the children and tell them, “To please the Queen you must bring her a present. If she likes it you can be a lady in waiting.

“If not, you can try again when it is your turn. There is a trick connected with the presents the Queen likes, and if you listen carefully, you will be able to figure it out.” The trick is that each person must bring the Queen a present that begins with the same letters as her first name.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Italian Lamb Shoulder Chops

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Directions

In large skillet brown 4 lamb should chops and 1/4 cup chopped onion in 2 tablespoons hot cooking oil. Drain off excess fat. Sprinkle meat with 1/4 teaspoons dried basil, crushed; 1/4 teaspoon dried oregano, crushed; and a dash pepper. Stir in 1 cup water and 2 teaspoons instant chicken bouillon granules. Simmer, covered, for 15 minutes. Arrange 2 medium potatoes, peeled and sliced (2 cups), around chops. Simmer, covered, about 15 minutes more or till potatoes are almost tender.

Add one 9 ounce package frozen Italian or cut green beans, partially thawed, 1/4 cup sliced pitted ripe olives; and one 2-ounce jar chopped pimiento, drained (1/4 cup). Cover and simmer 5 to 10 minutes more or till beans are tender. Remove meat and vegetables to platter; keep warm. Blend 1 tablespoon cold water into 2 teaspoons cornstarch; stir into cooking liquid into 2 teaspoons cornstarch; stir into cooking liquid. Cook and stirl till thickened and bubble. Serve with meat and vegetables.

Serves 4.

Mandarin Lamb Shanks

Ingredients

6 lamb shanks
Cooking oil
1 10 1/2 ounce can condensed beef broth
1 cup uncooked long grain rice
1 22-ounce can mandarin orange sections

Directions

In skillet brown the lamb shanks on all sides in a small amount of hot oil; season lam with salt and pepper. Add 1 cup water; cover and simmer for 1 1/4 hours. Remove shanks; set aside. Measure pan juices, skim off fat and add water to make 1 cup liquid. Return pan juices to skillet with broth, uncooked rice, and 1/2 teaspoon salt. Return lamb shanks to skillet; cover and simmer about 25 minutes longer or till rice is almost tender. Stir in undrained oranges; simmer 10 minutes. Arrange rice mixture and lamb shanks on a warm serving platter. Garnish with parsley, if desired.

Makes 6 servings.

©Meredith Corporation, MCMLXVIII. All Rights Reserved. Printed in U.S.A.

Sombrero Pie

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Ingredients

1/2 pound ground beef
1/2 pound ground lean pork
1 large onion, sliced
2 1/2 cups tomato juice
1 package (10 ounces) frozen corn (1 3/4 cups)
1 to 2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
Cornmeal Pastry (below)

Directions

In large skillet, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except pastry. Heat to boiling; reduce heat and simmer 10 minutes. Heat oven to 400°. Prepare pastry. Pour meat mixture into ungreased baking dish, 11 1/2 x 7 1/2 x 1/12 inches. Cover with pastry; seal to edges of baking dish. Bake 30 to 35 minutes.

Makes 4 to 6 servings.

Cornmeal Pastry

Ingredients

1 cup Gold Medal Flour*
1/4 cup cornmeal
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
3 tablespoons cold water

Directions

Measure flour, cornmeal and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened. Gather into a ball; roll into rectangle, 12 x 8 inches, on lightly floured cloth-covered board. Fold length-wise in half; cut slits on folded edge.

*If using self-rising flour, omit salt.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Crusty Hot Breads

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Hickory-Cheese Loaf

Ingredients

1 loaf (1 pound) French Bread
1/2 cup soft butter or margarine
1 cup shredded natural sharp Cheddar cheese (4 ounces)
1 tablespoon snipped parsley
1/2 teaspoon hickory smoked salt
2 teaspoons Worcestershire sauce

Directions

Cut bread diagonally into 1-inch slices. Mix remaining ingredients; spread on slices. Reassemble loaf; wrap securely in 28 x 18-inch piece of heavy-duty aluminium foil. Place on grill 4 inches from medium coals. Heat loaf 15 to 20 minutes, turning once.

Makes 6 to 8 Servings.

Savory Buttered Loaf

Directions

Cut 1 pound loaf French bread into 1-inch slices or 1-pound loaf Vienna bread into 1/2 inch slices or split 8 large individual club rolls. Spread generously with one of the Butter Spreads (below).

Reassemble loaf or rolls; wrap securely in 28 x 18-inch piece of heavy-duty aluminium foil. Place on grill 4 inches from medium coals. Heat loaf 15 to 20 minutes, rolls 10 to 12 minutes, turning once.

Makes 24 to 28 slices or 8 rolls.

Butter Spreads: Cream 1/2 cup soft butter or margarine with one of the following:
Garlic – 1 medium clove garlic, crushed
Onion – 2 tablespoons minced onion or snipped chives
Seeded – 1 to 2 teaspoons celery, poppy or dill seed

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Tuna Ring With Cheese Sauce

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Ingredients

1 egg
2 cans (7 ounces each) tuna, drained
1/2 cup chopped onion
1/2 cup shredded sharp Cheddar cheese (about 2 ounces)
1/2 cup snipped parsley
1 teaspoon salt
1/4 teaspoon pepper
2 cups Bisquick baking mix
1/2 cup cold water
Cheese Sauce (below)

Directions

Heat oven to 375°. Beat egg slightly; set aside 2 tablespoons of the egg. Stir tuna, onion, cheese, parsley, celery salt and pepper into remaining egg. Stir baking mix and water to a soft dough; knew 5 times on floured cloth-covered board. Roll into rectangle, 15 x 10 inches. Spread with tuna mixture.

Roll up, beginning at long side. With sealed edge down, shape into ring on greased baking sheet; pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals, Turn each section on its side to show filling, Brush top with reserved egg. Bake 25 to 30 minutes. Serve with hot Cheese Sauce.

4 to 6 servings

Cheese Sauce

Ingredients

1/4 cup butter or margarine
1/4 cup Bisquick baking mix
1/4 teaspoon each salt and pepper
2 cups milk
1 cup shredded Cheddar cheese (about 4 ounces) or 1/2 cup crumbled blue cheese

Directions

Melt butter over low heat. Blend in baking mix, salt and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat, stirring until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Mexican-Style Liver

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Ingredients

6 slices bacon
3/4 cup chopped onion
1 clove garlic, minced
1/4 cup all-purpose flour
1 1/2 teaspoons chili powder
1 teaspoon salt
1 1/2 pound beef liver
1 16-ounce can tomatoes, cut up
1 12-ounce can whole kernel corn, drained

Directions

In large skillet cook bacon till crisp. Drain, reserving 3 tablespoons drippings in skillet. Crumble bacon; set aside. Cook onion and garlic in reserved drippings about 5 minutes or till onion is tender but not brown. Combine flour, chili powder, and salt. Cut liver into thin strips; toss with flour mixture to coat. Add liver to onion in skillet; brown quickly on all sides. Stir in crumbled bacon, undrained tomatoes and whole kernel corn. Simmer, covered, till mixture is heated through Serve with tortillas or over hot cooked rice.

Makes 6 servings.

Dijon-Style Liver

In skillet cook 1/3 cup sliced green onion in 1 tablespoon butter or margarine till tender but not brown;remove from skillet. Combine 1/4 cup all-purpose flour, 1/4 teaspoon salt, and dash pepper. Use 1 pound beef liver cut 3/4 inch thick (4 slices); coat liver with the flour mixture. In same skillet melt 1 tablespoon butter or margarine. Cook liver in butter over medium heat for 3 minutes. Turn liver; cook 3 minutes more. Remove to warm platter. Return onion to skillet along with 1 tablespoon water, 2 teaspoons Dijon-style mustard, 2 teaspoons Worcestershire sauce, and 1 teaspoon lemon juice; cook and stir till heated through. Spoon mustard sauce over liver.

Serves 4.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed U.S.A.

Taco Skillet Burgers

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Ingredients

1 beaten egg
1/4 cup milk
1/2 cup soft bread crumbs
1/3 cup finely chopped onion
1 envelope taco seasoning mix
1 1/2 pounds ground beef
1 11 1/2-ounce can condensed bean with bacon soup
1/2 cup water
2 medium tomatoes, chopped
1 cup shredded sharp American cheese
1 1/2 cups corn chips, broken

Directions

In bowl combine the egg, milk, bread crumbs, onion, and seasoning mix. Add beef; mix well. Shape mixture into 6 patties. In large lightly greased skillet brown the patties on both sides. Mix soup and the 1/2 cup water; spoon over meat. Cover; cook over low heat 15 minutes. Serve with the broken corn chips.

Makes 6 servings.

Dilly Stroganoff

In skillet cook 1 pound ground beef; 1 cup chopped onion; 1 cup fresh mushrooms, sliced; and 1 clove garlic, minced, till meat is browned and vegetables are tender. Drain off fat. Stir in 3/4 cup beef broth, 1/2 cup dry red wine, 1/4 cup catsup, 2 tablespoons snipped parsley, 1/2 teaspoon dried dillweed, 1/2 teaspoon salt, and dash pepper. Cover and simmer 10 minutes. Cook 8 ounces medium noodles in boiling salted water drain. Blend together 1 cup dairy sour cream and 1 tablespoon all-purpose flour; stir into beef mixture in skillet. Cook and stir till thickened (do not boil.) Add cooked noodles to beef mixture in skillet; heat through. Sprinkle individual servings with grated Parmesan cheese.

Makes 6 servings.

©Meredith Corporation, MCMLXXVII. All Rights Reserved. Printed in U.S.A.

Upside-Down Pineapple Mold

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Ingredients

1 20-ounce can pineapple slices
1 3 -ounce package lemon-flavored gelatin
6 or 7 whole maraschino cherries
2 cups finely chopped fresh rhubarb
1/3 cup sugar
2 teaspoons lemon juice
1 3 -ounce package strawberry flavoured gelatin

Directions

Drain pineapple, reserving syrup. Add water to syrup to make 1 1/2 cups liquid, heat to boiling. Stir in lemon-flavored gelatin till dissolved. Chill till partially set; pour 1/2 cup in bottom of a 6 cup ring mold. Arranged pineapple slices over gelatin, placing a cherry in center of each slice. Pour in remaining lemon gelatin. Chill till almost set.

Meanwhile, in saucepan combine rhubarb, sugar, and 1/2 cup water. Cover and cook about 5 minutes or just until rhubarb is tender. Drain rhubarb thoroughly, reserving syrup. Add enough water to rhubarb syrup to make 1 1/2 cups liquid. Heat liquid to boiling. Stir in lemon juice and strawberry-flavored gelatin till dissolved. Chill till partially set; fold in reserved rhubarb. Pour ove lemon-pineapple layer in mold. Chill till firm. Unmold onto salad greens. If desired, place a bowl of cottage cheese in the center of the unmolded salad ring; trim with parsley.

Makes 10 to 12 servings.

Minted Pear Salad

Ingredients

1 14-ounce can or jar mint-flavored pear halves
1 3-ounce package lime-flavored gelatin
1 8-ounce carton plain yogurt

Directions

Drain pears, reserving 1/2 cup of the syrup. Dissolve lime-flavored gelatin in 1 cup boiling water; stir in reserved pear syrup. Chill till partially set. Add yogurt; beat till smooth. Chop pear halves; fold into gelatin. Pour into 9x5x3-inch loaf pan. Chill till firm. Cut in rectangles to serve. Makes 6 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Vol-Au-Vent Sweetbreads A L’Orange

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Ingredients

6 frozen patty shells
2 pairs sweetbreads (2lb)
2 carrots, coarsely chopped
2 medium onions, chopped
1/4 cup chopped parsley
1/8 teaspoon thyme
2 bay leaves
2 tablespoons salad oil
1/2 teaspoon salt
4 tablespoons butter
Peel of 1/2 small orange, cut in very fine strips
Peel of 1/2 small lemon, cut in very fine strips
2 tablespoons Grand Marnier
3/4 cup orange juice
3 tablespoons lemon juice
1 tablespoon flour
1 1/2 cups heavy cream

Directions

1. Preheat oven to 450°. Bake shells as directed; cool.
2. Place sweetbreads in skillet; cover with water. Bring to boiling; reduce heat; simmer 3 minutes. Cool immediately in cold water. Remove membrane and veins.
3. In bottom of 2-quart, shallow baking dish, combine carrots, onions, parsley, thyme, and bay leaves. Arrange sweetbreads on top. Sprinkle with oil and salt. Bake, uncovered, 35 minutes. Remove sweetbreads; cool slightly. In hot butter in skillet, over medium heat, sauté sweetbreads 2 minutes on each side. Add peels.
4. In ladle, heat Grand Marnier slightly. Ignite; pour over sweetbreads. When flame dies, add juices.
5. Cook, stirring, to reduce liquid to one-half. Combine flour with heavy cream; stir into liquid. Simmer 5 minutes, stirring. Serve in warm shells.

Serves 6.

Recipe card notes that this recipe originally came from The Rainbow Room in New York.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

24-Hour Vegetable Salad

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Ingredients

1 medium head iceberg lettuce, torn (about 6 cups)
Sugar
6 hard-cooked eggs, sliced
1 10-ounce package frozen peas, thawed (2 cups)
1 pound bacon, crisp-cooked, drained, and crumbled
2 cups shredded Swiss cheese (8 ounces)
1 cup mayonnaise or salad dressing
1/4 cup sliced green onion

Directions

Place 3 cups of the lettuce in bottom of large bowl; sprinkle with a little sugar, salt, and pepper. Layer eggs atop lettuce in bowl, standing some eggs on edge, if desired. Sprinkle generously with salt. Layer in order: peas, remaining lettuce, bacon, and cheese. Spread mayonnaise over the top, sealing to edge of bowl. Cover; refrigerate 24 hours or overnight. Garnish with green onion and sprinkle with paprika, if desired. TOss before serving.

Makes 12 to 15 servings.

Patchwork Potato Salad

Ingredients

4 medium red potatoes
1 10-ounce package frozen chopped broccoli
3 carrots, diced (about 1 cup)
1/2 cup mayonnaise or salad dressing
1/4 cup chopped onion
1/2 teaspoon salt
1 hard-cooked egg, sliced

Directions

Cook potatoes with skins on in enough boiling salted water to cover, about 30 minutes or till tender. Drain, peel, and cube. Season potatoes with a little salt and pepper to taste; set aside. Cook broccoli and carrots together, covered, in 1/2 cup boiling salted water 10 to 15 minutes or till crisp-tender. Do not drain. Add mayonnaise, onion, and salt to broccoli and carrots; mix well. Toss broccoli mixture with potatoes. Chill. Garnish with egg slices.

Makes 4 to 6 servings.

©Meredith Corporation, MCMLXXVII. All Rights Reserved. Printed in U.S.A.